Evaluation of the antioxidant capacity of natural polyphenolic compounds using a macrocyclic Ni-(II) complex-catalysed Briggs-Rauscher reaction
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- 作者：Mengshuo Li ; Gang Hu ; hugang@ustc.edu" class="auth_mail" title="E-mail the corresponding author ; Yangyang Chen
- 关键词：Rutin hydrate (PubChem CID ; 16218542) ; Protocatechuic acid (PubChem CID ; 72) ; Procyanidin (PubChem CID ; 107876) ; Potassium iodate (PubChem CID ; 23665710) ; Sulphuric acid (PubChem CID ; 1118) ; Malonic acid (PubChem CID ; 867) ; Ethanol (PubChem CID ; 702) ; Hydrogen peroxide (PubChem CID ; 784)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 April 2016
- 年：2016
- 卷：197
- 期：part_PA
- 页码：987-991
- 全文大小：582 K
文摘
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We have evaluated antioxidant capacity of three natural polyphenolic compounds.
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A macrocyclic complex-catalysed B–R reaction was employed in measurement.
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Procyanidin was found to be among the most effective natural antioxidants.
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The measurements were completed at the pH of fluid in stomach (pH = 2.0).